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So I got my grill last week....so far it has exceeded my expectations. I'm not using any fans or controllers as I'd like to really get a feel for it. I figure rather than start 10 threads i'll just document some cooks here.

First cook after seasoning was the very next morning. Breakfast sausage meatballs dusted with honey hog and cherry smoked. Had them on toast with soft scrambled eggs.

Went to the butcher and got a couple off cuts for fun. First is "tommy gun" pork ribs. My butcher says when a pig gets to 350+ he cuts them this way so the ribs aren't abnormally long. These were from a manga cross and I rubbed them with killer hogs hot.

The second is trimmed plate rib ends of a grass fed local steer. Seasoned them with meatchurch holy cow.

I used hickory and a little cherry, and spritzed both with diluted acv.

The pork cooked up like the perfect little snackable size- I braised some beet green thinnings from my garden and had them atop some yellow corn grits. The beef was a great snack but I loved theway the pork came out- never saw them cut that way but I'll get them everytime!

Everything looks AMAZINGLY DELICIOUS!!! It appears you're getting the hang of the new cooker!

Thank you! I took the time to go through the 110+ pages on here (maybe twice) while anxiously waiting it's delivery. There are great tips throughout. I got the diffuser plate and while it takes a bit longer to heat up, it holds temp FOREVER. I had it dialed in @250 with no fussing for 8+ hrs... can't wait to do a long overnight brisket cook.